The cooking method is what makes this “risotto”creamy instead of sticky.
The grain is a short grain white rice, usually recommended is Italian Arborio Rice.
Slowly adding liquid while cooking and stirring causes the rice to release starch and form a satiny sauce. There are a lot of variations possible. You might want to try adding dried mushrooms, semi reconstituted,
rinsed and added about half way through the process. This whole thing takes about 15 - 20 minutes, but you have to stay at the stove stirring the whole time.
1 cup Arborio Rice
1 can Campbell’s chicken broth
1/2 cup white wine
Additional water to equal approximately 3 cups liquid
1/2 cup grated Parmesan cheese
2 chopped green onions
Sauté rice in a little butter on medium-high until bubbly, then reduce heat to about medium and slowly start adding liquid. Then as it is absorbed, add more and so on, until all liquid has been added. Check to see that the rice is tender, if not add a little more water and continue stirring until tender.
Remove from heat, stir in cheese and chopped green onions.